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Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Food Science and Biotechnology 2019년 28권 5호 p.1521 ~ 1528
 ( Jang Hye-Ji ) - Konkuk University Department of Food Science and Biotechnology of Animal Resources

 ( Lee Na-Kyoung ) - Konkuk University Department of Food Science and Biotechnology of Animal Resources
백현동 ( Paik Hyun-Dong ) - Konkuk University Department of Food Science and Biotechnology of Animal Resources

Abstract


Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects. Lactobacillus rhamnosus GG (LGG) was used as a probiotic control. L. brevis KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenic β-glucuronidase. L. brevis KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly, L. brevis KU15153 showed antimicrobial activity against the food-borne pathogens Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 15313, Salmonella Typhimurium P99, and Staphylococcus aureus KCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay and β-carotene and linoleic acid inhibition assay. L. brevis KU15153 showed higher antioxidant activity than LGG. These results suggest that L. brevis KU15153 has potential for use as a probiotic organism.

키워드

Probiotic; Kimchi; Lactobacillus brevis; Antimicrobial effect; Antioxidant effect
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